Consommé

Ingredients for 8 servings:

• 1 kg beef (soup meat), such as breast, rib, leg, etc.)
• 1 kg beef bones (sand bones and marrow bones)
• 2 bunch soup vegetables
• 2 bay leaves
• 4 grains allspice
• 6 juniper berries
• 10 peppercorns
• 1 m.-sized onion(s)
• 650 g beef, lean, completely defatted, (flower or rose)
• 1 portion of chicken giblets
• 1 small carrot(s)
• 3 stalk(s) leeks, the white part
• 1 egg white

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Broth – basic recipe

Meat broth: Place the meat and bones in a pot and cover with about 4 liters of cold water. Bring to a boil, skim off the foam, and reduce the heat. Skim the foam again if necessary. Trim, wash, and roughly chop the soup vegetables. Lightly crush the juniper berries, allspice, and peppercorns in a mortar and pestle, crumble in the bay leaves, and place them in a tea bag. Seal the bag tightly. After about an hour, add the vegetables and spices to the broth. Do not add salt! Halve the unpeeled onion, brown the cut sides in a pan without fat, and add. Let the broth simmer for about 2.5 hours at just below boiling point (do not boil). Pour the finished broth through a fine sieve. Measure out 2.5 liters, lightly salt it, and set aside. Let it cool, then skim off the fat. The remaining broth can be used as a base for beef soup (or freeze it for now). Add salt, check the meat, dice the carrots and serve with noodles, egg custard, semolina dumplings or pancake strips, for example. Consommé: Finely chop the lean meat and chicken giblets, cut the carrot and leek into small cubes. Mix everything together with the egg whites and pour into the cold meat broth, stirring constantly. Heat very slowly, stirring constantly. As soon as the liquid begins to boil, reduce the heat to the lowest possible temperature and let it simmer gently, covered, for 1.5 hours. After this time, the broth will have absorbed the juices and aromatics of the meat and vegetables, will have been enriched with the newly added substances and will have become a consommé. Pour through a linen cloth that has been previously dipped in lukewarm water and wrung out well. After this filtering, the consommé should be completely clear. This clarification is achieved by the coagulating proteins in the meat and egg whites. Serve with some meat, finely chopped vegetables, egg custard, etc. as desired.